Bengali Halloumi, Beef & Roast Pumpkin Curry

• Cut halloumi into bite-size chunks. Finely chop garlic.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes.
• Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• When the oil is hot, add halloumi and cook, tossing occasionally, until crispy and golden brown, 2-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the rice has 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend, Bengal curry paste and remaining garlic, stirring, until fragrant, 1-2 minutes.
• Add coconut milk, water (for the curry) and the brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes.
• Stir through the roasted veggies, beef strips and halloumi.
• Season to taste.